Spaghetti and Meatballs in the Pressure Cooker
This is the ultimate weeknight miracle meal. You get a rich, simmered-all-day flavor in under 30 minutes, with everything cooked in one pot—yes, the pasta cooks right in the sauce!
Important Safety Note:
You must use a pressure cooker that allows you to cook on low pressure or has a specific “pasta” setting. Cooking regular pasta on high pressure will almost certainly result in a starchy, foamy mess that can clog the pressure release valve. If you only have a high-pressure setting, see the “Stovetop PC Variation” box below.
Ingredients
For the Meatballs:
· 1 lb (450g) ground meat (a mix of beef and pork is ideal, or all beef)
· ½ cup panko breadcrumbs
· ¼ cup grated Parmesan cheese
· 1 large egg
· 2 tablespoons milk or water
· 2 cloves garlic, minced
· 2 tablespoons fresh parsley, finely chopped (or 2 tsp dried)
· 1 teaspoon dried oregano
· ½ teaspoon kosher salt
· ¼ teaspoon black pepper
For the Sauce & Pasta:
· 1 tablespoon olive oil
· ½ medium onion, finely chopped
· 3-4 cloves garlic, minced
· 1 (24-oz) jar of your favorite marinara sauce (about 3 cups)
· 1 (14.5-oz) can crushed tomatoes
· 1 cup water or beef broth
· 1 tablespoon tomato paste (optional, for richness)
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· ½ teaspoon red pepper flakes (optional)
· 1 teaspoon kosher salt (taste later, as sauce salt varies)
· ½ teaspoon black pepper
· 8 oz (225g) regular long spaghetti noodles, broken in half
· Optional garnish: Fresh basil or parsley, extra grated Parmesan cheese
Instructions (for a Multi-Cooker with Low Pressure/Pasta Setting)
- Make the Meatballs:
· In a medium bowl, combine all meatball ingredients. Mix gently with your hands until just combined—don’t overwork.
· Form into 12-16 small meatballs, about 1 to 1.5 inches in diameter.
- Sauté (Using the Sauté Function):
· Set your pressure cooker to “Sauté” on Normal/Medium. Add the olive oil.
· Once hot, add the meatballs in a single layer (work in batches if needed). Brown for 1-2 minutes per side, just to get color—they don’t need to be cooked through. Remove and set aside on a plate.
- Build the Sauce:
· Add the chopped onion to the pot. Sauté for 2-3 minutes until softened. Add the minced garlic and sauté for 30 seconds until fragrant.
· Turn off the Sauté function. Pour in about ¼ cup of the water/broth to deglaze, scraping up all the browned bits from the bottom of the pot. This is crucial for flavor and to avoid a “burn” warning.
· Add the remaining water/broth, marinara sauce, crushed tomatoes, tomato paste, dried herbs, red pepper flakes, salt, and pepper. Stir well.
- Layer for Cooking:
· Break the spaghetti bundle in half. Submerge the spaghetti into the sauce, spreading it out as much as possible. Push it down so it’s mostly covered by liquid.
· Gently place the browned meatballs on top of the spaghetti. DO NOT STIR after adding the pasta and meatballs.
- Pressure Cook:
· Secure the lid. Set the valve to sealing.
· Cook on LOW PRESSURE or the “Pasta” setting for 6 minutes.
· Once cooking is complete, perform a 5-minute Natural Release, then carefully release any remaining pressure.
- Finish & Serve:
· Open the lid and give everything a very gentle stir. The sauce will look thin at first but will thicken quickly as you stir and let it sit for 2-3 minutes.
· The pasta will be perfectly al dente, and the meatballs will be tender and cooked through.
· Serve immediately, garnished with fresh herbs and extra Parmesan.
⚠️ For Stovetop Pressure Cookers (High Pressure Only):
This method uses a “pot-in-pot” technique to avoid foaming.
- Follow steps 1-3 above in the base of the stovetop PC.
- Instead of adding pasta to the main pot, place a heat-proof trivet in the pot over the sauce. Place the uncooked, broken spaghetti in a separate heat-proof bowl or pan that fits inside your PC. Add 1.5 cups of the prepared sauce from the main pot to the bowl with the pasta and stir.
- Place the meatballs on top of the pasta in the bowl.
- Secure the lid, bring to HIGH pressure, cook for 5 minutes, then perform a 5-minute Natural Release.
- Carefully remove the inner bowl. Stir the pasta and meatballs into the main sauce pot to combine and thicken.
Pro Tips:
· Don’t Skip Browning: Browning the meatballs adds a ton of flavor you can’t get from pressure cooking alone.
· Broken Noodles Are Key: Breaking the spaghetti ensures it fits and cooks evenly.
· Sauce Consistency: If the sauce is too thin after cooking, use the “Sauté” function to simmer for 3-5 minutes, stirring frequently.
· Don’t Stir Before Cooking: Layering ensures the pasta cooks evenly and doesn’t clump.
· Doubling: You can double the meatballs and sauce, but do not double the dry pasta amount in the main pot. Cook in two batches or use the pot-in-pot method.
What to Serve With:
· A simple green salad with Italian dressing
· Garlic bread for dipping
· Steamed broccoli or roasted vegetables
This method delivers incredibly flavorful, tender meatballs and perfectly cooked pasta in a fraction of the usual time. Enjoy your one-pot wonder!